Cut from the lower end of the leg, lamb shank is a traditional meaty cut with strong flavour and a wonderful melt-in-the-mouth texture. It's a beautiful choice for slow-cooking, resulting in deliciously tender falling from the bone.
We recommend one shank per person.
The secret to cooking lamb shanks is to cook them low and slow, until the meat is fall-apart tender. Lamb shanks have quite a bit of connective tissue that requires cooking in a liquid or moist environment for several hours before the meat will become soft. Lamb shanks may be braised, baked or prepared in a slow cooker. Pan-sear first so all sides are brown then transfer to the oven for braising at 165 C. If you don't have a tight-fitting lid for the oven, cover it tightly with aluminum foil. Braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture.